"levelwave" wrote:
> Andy wrote:
>
> > That's what you get for trusting wikipedia!!!
>
> > It's the end of the filet mignon.
>
> Chteaubriand
> [sha-toh-bree-AHN]
> Contrary to popular belief, Chteaubriand is actually a recipe, not a
> cut of beef. This method of preparation is said to be named for the
> 19th-century French statesman and author, François Chteaubriand. It's
> a succulent, thick cut of beef (usually taken from the center of the
> tenderloin) that's large enough for two people.
>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


It's actually both, a recipe and a cut... the same source argues with
itself:

short loin
Of the major wholesale cuts of beef, this is the most tender. It lies
in the middle of the back between the sirloin and the rib, and the
muscles in this section do little that could toughen them. The two
main muscles in the short loin are the tenderloin and the top loin.
The elongated tenderloin muscle (when separated from the bone and the
rest of the short loin) can be sold as tenderloin roasts (often
labeled CHATEAUBRIANDS), or cut into TOURNEDOS; or FILET MIGNON
steaks. The top loin muscle with the bone attached is called a CLUB
STEAK. When removed from the bone, the same muscle is marketed as New
York (or Kansas City ) STRIP STEAK; or DELMONICO STEAK. When the bone
is left in and portions of both the tenderloin and top loin muscles
are included, the short loin is the source of PORTERHOUSE STEAKS and T-
BONE STEAKS.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

The best of the tender steaks is the Porterhouse.
The most flavorful steak is a chuck steak.

Sheldon